What is it?

A bright yellow citrus fruit, tart lemons brighten both sweet treats and savory dishes. More than 90% of the time they are one of two varieties, Lisbon and Eureka, which are the most common varieties grown in California and Arizona. The two are virtually indistinguishable to most shoppers and have a common flavor profile: the tart, acidic flavor we associate with lemons. A third supermarket variety, Bearss, is grown in Florida and is also quite similar in flavor.

Kitchen math:

1 medium lemon= 4 to 5 Tbs. juice and about 2 Tbs. lightly packed zest if grated with a rasp-style .

没有吗？

White wine can sub for lemon when a splash is called for to brighten a sauce or deglaze a pan. In baking, you can try subbing other citrus, though the flavor will be different.

How to choose:

As with all citrus, the winter months are the height of the lemon season, and this is a good time to take advantage of plentiful fruits at good prices. The juiciest lemons tend to be those with thin skins. If the lemon skin is smooth rather than textured, that’s a tip-off that the skin is thin. And small to medium-size lemons are generally thinner skinned than large ones.

How to prep:

Zest：皮肤浓密的柠檬往往具有鹅卵石纹理的皮肤，最容易热得很热。在开玩笑之前，请很好地擦洗柠檬皮以去除任何残留物（在温水中浸泡可以帮助去除任何蜡涂层）。仅除去薄的黄色层，而不是下面的白髓。使用蔬菜剥皮剂获得宽阔的皮带和橡皮式刨丝器，以精细磨碎的皮。

For juice:Juicers or reamers will extract the maximum amount of juice. Another tip for getting more juice: first roll the lemon on the counter and then microwave for 30 seconds.

How to store:

在炼油机中存放长达2周。

Recipes

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